CUBAN SMOKED SAUSAGE WITH CHICKPEAS
I developed this recipe after tasting something similar at a local Cuban restaurant. This is a simple and savory stew - delicious over steamed white rice. The seasonings aren't strict measurements so add more of anything to suit your taste.
Provided by TOOS64
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Slice sausage lengthwise, then cut into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Nutrition Facts : Calories 510.4 calories, Carbohydrate 40.4 g, Cholesterol 51.5 mg, Fat 27.6 g, Fiber 7.9 g, Protein 24.9 g, SaturatedFat 9.1 g, Sodium 1718.2 mg, Sugar 3.3 g
SAUSAGE & CHICKPEA SKILLET
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
CHICKPEA STEW
This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
- Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
- Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
- Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.
CATALAN CHICKPEA AND SAUSAGE STEW
This slightly picante stew benefits from being made a day or two ahead.
Provided by Food Network
Categories main-dish
Time 10h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
- While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
- Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
QUICK SAUSAGE STEW
This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.
- Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.
Nutrition Facts : Calories 373 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.48 milligram of sodium
SAUSAGE AND CHICKPEA CASSEROLE
I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can't go wrong! You could make this with any vegetables you happen to have.
Provided by RonaNZ
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
- Cut the bacon into strips and fry in the oil.
- Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
- Cut the sausage into slices and put in a casserole dish.
- Add the tomatoes, drained chickpeas and chopped leek.
- If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
- Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
- Finely chop the parsley and add half of it to the dish.
- Cover and bake in the oven at 170C/340F for 35 minutes.
- In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
- Stir the steamed vegetables into the casserole.
- Garnish with the reserved parsley.
CHICKPEA AND SAUSAGE STEW
Make and share this Chickpea and Sausage Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
- Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes. Add the tomato paste and cook, stirring, for 2 minutes.
- Stir in the parsley and cilantro and cook for 1 minute more. Add the broth and chickpeas and bring to a boil.
- Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Divide the toasted bread, if using, among individual bowls and spoon the stew on top.
Nutrition Facts : Calories 638.6, Fat 30.4, SaturatedFat 9.3, Cholesterol 48.5, Sodium 1788.5, Carbohydrate 61.3, Fiber 12.6, Sugar 3.7, Protein 32.8
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